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Peanut Butter Pie

1 c Graham cracker crumbs
1/4 c Melted butter
2 c Sugar
2 tb Melted butter
2 c Whipping cream
3 tb Coffee plus
2 ts Coffee
1/4 c Packed light brown sugar
2 c Creamy peanut butter
16 oz Cream cheese, room
1 ts Vanilla
4 Ounces semisweet chocolate

Combine first three ingredients in 9-inch springform pan; mix well. Press into bottom and halfway up sides of the pan. In large bowl, mix peanut butter, sugar, cheese, butter, vanilla. Fold in peanut butter, pour into crust. Refrigerate six hours, melt chocolate with coffee in double boiler over gently boiling water and spread this atop pie and refrigerate until firm. If too thin, add egg white. From: Earl Shelsby

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